Prep 15 mins
Cook 35 mins
The original recipe came from the April 1992 issue of the Yankee Magazine under the article 'Breakfasts to Crow About.' Inn keepers said that returning guests always asked for it. I surely understand why! This is one that will wow your overnite guests. When I first read this recipe I immediately began to chew on the contents, if you know what I mean! I hope you will enjoy it as much as we do whenever I make it. This would be excellent for an Easter Brunch! And it is so quick and oh, so easy even for a new bride! Note, I tweeked the recipe a wee bit and I sometimes add a dash of Saigon cinnamon for a little kick!
- 1 medium tart apple
- 2 tablespoons butter
- 1 cup cheddar cheese, grated
- 1 unbaked 10-inch pie shell
- 1 tablespoon sugar
- 1⁄2 teaspoon ground cinnamon
- 3 extra large eggs
- 1 1⁄2 cups whipping cream
- Peel, core, and grate the medium-sized tart apple in a small bowl.
- Slice the butter into pats.
- In a small dish, combine the sugar and cinnamon and set aside.
- In a small saute' pan over medium heat, melt the butter and saute' the grated apple stirring occasionally for 5 minutes.
- Combine apple/butter mixture with the grated cheese until mixed well and scatter evenly over the bottom of the pie shell.
- Now sprinkle the sugar/cinnamon blend over the apple-cheese mixture.
- In a medium-sized bowl, lightly whisk the eggs and whipping cream together. Pour over the apple-cheese mixture.
- Bake in a preheated 375 degree F oven for 35-40 minutes or until set.
- Ovens vary. For instance, in my oven it only takes 30 minutes. Please don't overbake it.
I didn't know what to expect. I kept thinking sweet or savory? All I can say is I am so very glad I tried this recipe! The texture is like a silky custard pie. The shredded apple taste sneaks thru every so often as does the cheddar cheese. I honestly have to say that I did not really taste the cinnamon but may up it a bit next time just out of curiosity. I can see why guests look forward to this treat. Served with thinly sliced Granny Smith apples. Thanks so much for sharing and for the bit of history behind the recipe :)